Vegan Albondigas Soup Recipe

No doubt that the classic Mexican Meatball Soup is amazing, but our Albondigas soup version will let you speechless! The classic meatballs are replaced by a mixture of flax eggs, quinoa and breadcrumbs so the soup is now much lighter and easy to consume – a complete Vegan Albondigas Soup. Almost a clear vegetable soup, but this one has more substance to it.

The timing is a bit longer than a classical soup recipe, but this is due to the preparation of the veggie balls.

Here at All Fit Recipes we guarantee you that, being vegan or not, after tasting this recipe you’ll repeat it over and over again, yes, it’s just that amazing!

Ingredients

2 cups Quinoa

½ cup Bread Crumbs

2 tbsp Ground Flax

3 cups Vegetable Broth

1 small Leek

1 Red Onion

2 Cloves of Garlic

10 Basil leaves

10 cherry tomatoes

Pre-cooked vegetable mix package (10 to 15 oz)

Steps

Step 1

Start with the vegan “meat balls” by first making the Flax Eggs. Just whisk together the ground flax seeds and 10 tbsp of water until well combined, then place in the fridge to set for 15 minutes.

Step 2

Mince your garlic, red onion and leek and cook it on medium high-heat on a medium pan with olive oil, salt and pepper for 5 minutes, reserve.

Step 3

On a medium bowl add your cooked quinoa, flax egg, chopped basil leaves, breadcrumbs and the reserved mix. Combine everything together and mold it into small sized balls (the size of a regular meat ball)

Step 4

Cook your vegan balls evenly on the same medium pan for 5 minutes on medium-heat

Step 5

Now add your vegetable stock to a medium pot and bring it to a boil.

Step 6

Place your cooked vegetable mix and chopped cherry tomatoes into a soup plate, place your vegan balls on the middle and pour your boiling vegetable broth, serve and enjoy!